Summary

Ingredients

For the dough: (Quark-Oil-Dough)

• 200 g flour, sifted
• 0.5 ½ point baking powder
• 50 grams sugar
• 1 pinch (s) salt
• 50 ml milk
• 50 ml oil
• 125 g quark (low-fat quark)
• Flour for rolling

For the filling: and the topping:

• 250 g quark (low-fat quark)
• 2 egg yolks
• 60 g powdered suar, sifted
• 1 pinch (s) salt
• 1 tablespoon pudding powder, vanilla
• 1 point vanilla sugar
• 2 tablespoon whipped cream, liquid
• 6 cherry (s), (Amarena cherries)
• 2 tablespoon sugar, (hail sugar)
• possibly sultanas

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Instructions

1. For the filling:
2. Mix the quark with 1 egg yolk, powdered sugar, salt and custard powder until smooth.
3. Whisk the rest of the egg yolk with the cream. Drain the amarena cherries.
4. Preheat the oven now. Setting: 180 ° C, top and bottom heat.
5. For the quark and oil dough:
6. Quickly knead all ingredients in the food processor to form a smooth dough.
7. Rub out 6 squares with a side length of 13 cm on a well-floured work surface.
8. Brush the edges of the dough with the cream and egg yolk mixture and fold the edges approx. 1 cm inwards. Press firmly. Press in the corners with a floured wooden spoon handle.
9. Place the pieces of dough on a baking sheet lined with baking paper. Brush the edges with the egg yolk and cream mixture. Sprinkle with granulated sugar. Distribute the quark mixture evenly on the dough pieces and garnish with an amarena cherry.
10. Bake on the lower rack for about 30 minutes, until the pieces are light brown.
11. Let cool on a wire rack and consume quickly, as the pastries taste best fresh.
12. Possibly add a few more sultanas to the curd mixture.